Hello everyone, I am Xiao Gaojie.
Today we make a particularly delicious, and vegetarian
mung bean pastry
On the first day, mung bean soaked in water overnight
The next day has been soaked soft
put on the steamer
Steam in medium low heat for 35 minutes
whiling steaming beans, we will make the dough
dissolve sugar in water
all purpose flour, oil
sugar water
briefly knead the dough then let it rest, after 20 minutes, come back to work with it
after resting knead the dough to completely smooth, about 3-5 minutes.
let it rest for another hour.
Making oil mixture: Flour
all purpose flour or pastry flour are both OK, because there is no water inside, and no gluten can be formed.
Now let's make the fillings.
Mung bean after steam is very soft
Slightly cool a little and put it in a blender.
Prepare three red onions, peeled
Shred
Pouring oil in the pan
When the oil is not very hot, put the onion
low heat to fry it to brown
take out
At this time, the oil already has a very rich onion flavor.
Put in the mung bean
the steamed mung beans have little water, and are easy to fry. 3-5 minutes is enough.
Add sugar, white pepper and salt
Although it is savory flavor, it usually uses a lot of sugar.
Stir well and turn off the heat. Finally put the fried red onion into it.
After a little cool, use an ice cream spoon to divide into 16 fillings.
Everything is ready, we start wrap
The dough is taken out and divided into 16 small pieces
do the same is for oil and flour mixture
Then keep splitting into two
Finally, 16 small pieces evenly divided
Wrap the pastry in the dough.
Then flatten, two folds
When you do folds, keep the glossy surface below.
This will become the smooth surface on top of the mung bean pastry
Let it take a break after each operation, and then do the next step.
Once again, fold up.
Because this cake is very thin, it doesn't need so many layers.
9 layers is enough.
Let it rest for a while
Take another one to operate
Its smooth side is facing down, pinching it in four corners
roll flat
You can see that its layers are already very thin.
Put mung bean stuffing
Turn it over
Try not to touch the surface with your hands
Final seal
Then flatten a little
After wrapping, do not rush to bake, relax for 15 minutes
Just use this time to preheat the oven
Before entering the oven, decorate with red dots
Follow the temperature and time on the screen to bake
This is an advanced recipe
You may encounter many problems when making it
maybe your are not very skillful.
But no matter what the problem, I hope you can finish it.
Because as long as you wrap the oil and flour into it
No matter how you play with it, it is layered.
And the taste of mung bean is already flavorful
It is a dry filling and is shaped
Even if you bake it, it won’t run out.
So, the process may be messy, but the outcome may be complete.
Thank you for watching, I am Xiaogao, we will see you next time:)